Recipes

Empty gelatin into 1/2 cold water and let it bloom/soften; set aside. In a medium saucepan, heat 2 1/2 cups diluted milk and sugar until hot and steaming (watch carefully, don't let mixture boil). Remove from heat and stir in softened gelatin and almond extract. Pour into an 8-inch square pyrex dish, let cool slightly. Then cover with plastic wrap and refrigerate for 8 hours or overnite until firm. Cut firm gelatin into cubes.

In a large bowl, combine lychees with syrup, almond jelly and nangka strips. To serve, place in individual bowls with ice cubes. If desired, top with maraschino cherries. Serves 6. Enjoy